Description

For over 2000 years, the Japanese have used the koji fermentation method. Thats how they make vinegar, miso and soy sauce. Fermentation is a natural process that preserves and enhances foods.

Koji is the Japanese term for cultured grain. This food-based process starts with growing koji culture on cooked rice. As the Koji matures and ferments, its enriched with iron. Then, its harvested and processed into powdered koji iron.

Earth Source Food Fermented Koji Iron:

Supports womens health, especially during pregnancy, menstruation and puberty.
Is clinically-studied gentle on stomach and easy to absorb.
Contains Ultimine, a patent-pending slow-release form of iron.